Creamy Vegan Colcannon Soup Perfect For Chilly Days | Kerry Cooks

Ingredients

• 1 tablespoon Cooking Oil
• 2, chopped (about 2 cups) Leeks
• 4 cloves, minced Garlic
• 2 stalks, diced Celery
• 2, peeled and chopped Parsnips
• 4 large, peeled and diced Russet Potatoes
• 2 cups, shredded Cabbage
• 2 cups, de-stemmed and chopped Kale
• 6 cups Vegetable Stock
• 1 teaspoon Salt
• ½ teaspoon Pepper
• Juice of 1 lemon